How to boost flavour in my bolognese?

[JonSnowKnowsNowt]

I have been making bland bolognese for years in order that the DC will eat it. It is nice, healthy, but a bit ... bland. They're getting more adventurous in their tastes now, so I think I can have a go at boosting flavour. What should I add?

I make it with

• good quality mince (lamb or beef)
• onions/leeks & garlic
• mushrooms
• red peppers
• carrots
• a small amount of pasta
• a small amount of stock (with a stock cube or homemade if I happen to have it)
• black pepper (not salt)

What should I add?

Reggae reggae sauce. Really.

I can see why it's bland, you don't have any spices. Also What about some thyme, basil or coriander when braising the onions, garlic and mince.

I also agree with a stock cube. I always crumble in a beef oxo cube.

And / or a slug of red wine, garlic, ketchup

Cook it for longer. Dh makes a bland bolognese but that's because he makes it as a quick meal. I tend to let everything simmer under a lid for at least 30 minutes then take the lid off and let the sauce reduce down gradually.

We use the same ingredients but mine is far tastier.

Garlic can become almost undetectable if you cook it for a really long time (as you should) so I always add garlic powder at the end as well.

Noooooooo to a jar of Sainsbury sauce!!!

Celery
Red wine
Beef stock cube
Garlic
S&P
Herbs
Steak mince
Pancetta
Peppers

And yes to cooking for a long time - I normally use an entire kettle full of water (or more), this improves the texture dramatically.

Italian herbs, Worcester sauce & a dash of balsamic vinegar.
Fried pancetta or bacon too. Yum!

Cooked for 4 hours in the oven

Lol! I was also a bit at Sainsbury's suggestion of adding coffee to the bolognese. My already hyper DS doesn't need that for his tea, thank you!

I add Worcestershire, balsamic or red wine to mine for a bit more zing.

Crisp up some bacon or pancetta first. If you want a bit of a spiciness then chorizo also works well. (Or even liver to give it some richness). Chopped tomatoes and puree rather than passata. Loads of garlic. Big glug of wine. Dash of worcester sauce. I don't bother with stock, the wine and so on is enough.

The other thing is to simmer it for a long time. I reckon an hour. Reduces the liquid down and makes it all come together. Fresh basil towards the end, or dried earlier on.

Red wine, lots of basil and oregano, ive also found that it's much more flavourful if i let it simmer for ages.

Add a star anise while it is simmering. A wanky Heston B trick but it adds the same note as lots of fresh basil while being a million times cheaper and not requiring fresh basil.

Agree with red wine, dash of L&P. Also cook and cool and eat the next day. Always tastes better.

Mine is:
onion, garlic, carrot, maybe courgette, pepper, ,maybe mushrooms, maybe celery (depends on what's in the fridge and how many veg I'm trying to get into the kids).

Then mince, 2 tins chopped tomatoes (and a tin's worth of water), a really good squeeze of tom puree (I add a teaspoon of sugar if making a thinner sauce and vegetarian), herbs (usually oregano), salt and pepper, a good slug of lea & perrins and a stock cube.

I cook for about an hour on the hob.

So I'd say you're missing salt, herbs and L&P.

I haven't RTFT but I will say when I used to put carrots in my bolognese it messed with the taste.

I put in

• onion
• celery
• bacon
• green pesto
• garlic
• mince

and two tins of chopped tomato and my bolognese is the best - according to DH who is very fussy

Oh and I use garlic but no onion. Apparently it's a thing in Italy.

Bovril
Mushroom ketchup
Worcestershire sauce
Roasted red peppers from a jar

Add sugar (brown is good) and salt, it doesnt have to be loads.
Then something like Worcester sauce / balsamic vinegar / red wine. If using wine put it in before the passata and reduce the
Iiquid right down.
Dried mixed herbs and bay leaf.

Let it cook very gently for a couple of hours.

My DM would always add a bay leaf and I think that added a special flavour
Some great suggestions here
I'd think herbs are key
Also salt and pepper
Red wine not a bad idea either if DC are old enough - thinking I might start adding this sometimes now mine are teens - just for the added depth of flavour
Mind you we'd be using quorn mince so not quite the same - probably even more help with flavour boosting needed
BTW my lot went ballistic when I added celery - DH was the worst - they do not like celery! Possibly I over-did it slightly?

YY to letting it "stew" on the hob.

Worcester sauce, mixed herbs and a heaped teaspoon of grainy mustard.

For bolognaise, I do:

Fry onion, add garlic
Fry minced beef
Add blitzed veg (carrot, courgette, pepper, mushrooms - celery if I have it)
Add a good dash of red wine
Add either chopped tomatoes or passata, and tomato puree
Add a slug of balsamic vinegar, dried herbs (oregano, basil, thyme) and salt/pepper

Allow to cook through for at least an hour - add a little water or stock or more wine if needed but low, slow cooking really

I do mostly the same for lasagna meat mix, except that I add some bacon pieces with the mince. It adds lovely depth but I usually can't be bothered for just bolognaise.

Chicken livers and cubed pancetta or lardons. I use a mix of pork and beef mince too and grate a lot of nutmeg in. And I never put tinned tomatoes in anymore after watching a Keith Floyd programme featuring a very trad recipe. I use wine, beef stock and tomato puree instead. The base of finely chopped onions, celery and carrots (very finely chopped) really helps too. My friend is Italian and says it's as close to her nonna's ragu as her nonna's ghost will allow

Base of carrots, finely chopped celery, onion

Pork mince AND
Beef mince
Tomato paste
Good pinch or two of maldon sea salt
Golden syrup instead of sugar
Soy sauce (low salt if you want)
Decent slug or two of sweet chili sauce
Herbs like thyme, basil, etc
Spices - turmeric, paprika, ground cumin, coriander seed, etc
Red wine if there's any open
Stock

Long, slow cooking time.

I'm not one for Lea and Perrins, myself

Mine isn't in the least traditional, but it's feckin delicious.